Cheddar, Chive, and Canadian Bacon Soufflé

This soufflé does not rise over the lip of the dish like a traditional soufflé because the bread crumbs are too heavy to be lifted by the egg whites. But we like the texture and taste all the same.

Ingredients

1 (8-ounce) loaf French bread

1 teaspoon butter

2 tablespoons minced shallot

1/2 teaspoon salt

2 cups 1% low-fat milk

1/2 cup (2 ounces) reduced-fat shredded cheddar cheese

1/3 cup chopped Canadian bacon

1/4 teaspoon dry mustard

1/4 cup chopped fresh chives

3 large egg yolks

Cooking spray

4 large egg whites

1/4 teaspoon cream of tartar

Nutritional Information

Calories 238

Caloriesfromfat 29%

Fat 7.6g

Satfat 3.4g

Monofat 2.5g

Polyfat 0.7g

Protein 16.3g

Carbohydrate 25g

Fiber 1.2g

Cholesterol 121mg

Iron 1.5mg

Sodium 736mg

Calcium 233mg

Calories 238

Caloriesfromfat 29%

Fat 7.6g

Satfat 3.4g

Monofat 2.5g

Polyfat 0.7g

Protein 16.3g

Carbohydrate 25g

Fiber 1.2g

Cholesterol 121mg

Iron 1.5mg

Sodium 736mg

Calcium 233mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place bread in a food processor; pulse 10 times or until the coarse crumbs measure 4 cups. Set aside. Melt butter in a small skillet over medium heat; add shallot. Sauté 3 minutes or until soft (do not brown); stir in salt. Combine shallot mixture, milk, and next 5 ingredients (through egg yolks) in a large bowl; stir well. Add 3 1/2 cups bread crumbs; stir until well-blended.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir 1/4 egg-white mixture into shallot mixture; gently fold in remaining egg-white mixture. Spoon into soufflé dish. Bake at 375° for 1 hour or until soufflé is set. Serve immediately.